No-Bake Milo Chocolate Slice with Coconut Crust
A rich and indulgent no-bake dessert combining the beloved Australian Milo cocoa malt powder with a crunchy coconut biscuit base. This australian-inspired desserts ready in about 20 minutes layers crushed digestive biscuits, desiccated coconut, melted unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200g, crushed digestive biscuits
- 1/2 cup desiccated coconut
- 100g, melted unsalted butter
- 1 can (395g) sweetened condensed milk
- 3/4 cup Milo powder
- 1/2 cup dark chocolate chips
- 100g, chopped plain chocolate
- 1/4 cup heavy cream
Instructions
- Step 1: Line a 9x9 inch square baking pan with parchment paper. In a bowl, combine 200g crushed digestive biscuits, 1/2 cup desiccated coconut, and 100g melted unsalted butter. Press firmly into the base of the pan to form an even crust. Chill in the fridge for 15 minutes.
- Step 2: In a separate bowl, mix 1 can (395g) sweetened condensed milk with 3/4 cup Milo powder until smooth.
- Step 3: Pour the Milo mixture over the chilled crust and spread evenly. Refrigerate for 1 hour until set.
- Step 4: For the topping, heat 1/4 cup heavy cream in a small saucepan over low heat until hot but not boiling. Remove from heat and stir in 1/2 cup dark chocolate chips and 100g chopped plain chocolate until melted and glossy.
- Step 5: Pour the chocolate ganache over the Milo layer and spread evenly. Refrigerate for another 2 hours or until firm.
- Step 6: Slice into squares and serve chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Milo Chocolate Slice with Coconut Crust take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Milo Chocolate Slice with Coconut Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Milo Chocolate Slice with Coconut Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Milo Chocolate Slice with Coconut Crust for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Milo Chocolate Slice with Coconut Crust?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
